Kabocha Squash

(C. maxima) A popular green-skinned Japanese squash that’s shaped like a buttercup, but without the “cup” on
the bottom. Rich yellow-orange flesh is of excellent quality, being sweet, fine-textured and nutty
tasting. Perfect for making delicious pumpkin curries, breads and baking. A leading type in much of
Asia. One of the best eating squash of all time!

Grew this squash in 2014 and 2015. Prolific and flavorful. No problems with bugs. Benefits from weekly irrigation. Stores well after curing. Versatile in that it can be baked, boiled, broiled, pureed into creamy soups, or used in pies. Average weight is between 3 to 5 pounds. Yes, the vines may be trellised!.